Effect of superfine grinding on the physicochemical properties of straw mushroom (Volvariella volvacea) powders rich in vitamin D2

In this study, straw mushroom (Volvariella volvacea) powders (SMPs) rich in vitamin D2 were prepared by ultraviolet‐B irradiation and superfine grinding. And effect of superfine grinding on the physicochemical properties of SMPs was investigated. Results indicated that the specific surface area, cell wall breakage ratio, hydration characteristics, and thermal stability of SMPs increased significantly with decreasing particle size, while the oil holding capacity, fluidity, and bulk density decreased. Superfine grinding did not destroy the main chemical structure of SMPs and improved the solubility of proteins, polysaccharides, vitamin D2, and ergosterol of SMPs. The results have positive implications for the resource development of straw mushroom and the promotion of food products containing vitamin D2. Novelty impact statement The conversion of ergosterol into vitamin D2 in straw mushroom was promoted by ultraviolet (UV)‐B irradiation. Straw mushroom powders (SMPs) rich in vitamin D2 were prepared by superfine grinding. The effect of superfine grinding on the physicochemical properties of SMPs rich in vitamin D2 for the first time.